Classic Pecan Pie Dump Cake
This easy-to-make Classic Pecan Pie Dump Cake features a gooey pecan pie filling topped with a buttery yellow cake. It's a perfect dessert for any occasion, requiring minimal effort for maximum deliciousness.
Equipment
- Oven
- 9x13-inch Baking Dish
- Large Bowl
- Whisk
- Wire Rack
Ingredients
Cake Layer
- 1 box yellow cake mix (15.25-ounce)
Pecan Filling
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- ½ cup unsalted butter, melted (1 stick)
- 1 can evaporated milk (12-ounce)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Make the Pecan Mixture
- In a large bowl, whisk together the evaporated milk, brown sugar, eggs, and vanilla extract until smooth, then stir in the chopped pecans.
Layer in Dish
- Pour the pecan mixture evenly into the prepared baking dish.
Add Dry Cake Mix
- Evenly sprinkle the dry yellow cake mix over the entire pecan mixture, but do not stir it in.
Add Melted Butter
- Gently and evenly pour the melted butter over the dry cake mix, ensuring good coverage.
Bake
- Bake for 50-60 minutes, or until the top is golden brown and a knife inserted into the cake topping comes out mostly clean.
Cooling
- Allow the dump cake to cool on a wire rack for at least 15-20 minutes before serving.
Notes
For an extra touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Make sure not to overmix the dry cake mix with the wet ingredients.